Chicken Enchilada Pie

1 May

Y’all are going to have to forgive my photos today–it’s been one of those days. Apologies.

You know how you have those weeks (months, whatever) when you try to be inventive in the kitchen and you work with ingredients that everybody in your family likes, and then you put a steaming dish of deliciousness on the table and somebody under four feet tall pronounces it “disgusting”?

Been there. Been there a lot lately, actually. My daughter has decided that really, only mac n cheese (out of the blue box) and ham sandwiches are worthy of her increasingly discriminating palate. I’ve been doing a lot of shrugging and “more for me, then” talking, but it’s terribly frustrating, especially because she’s rejecting food I know she actually likes. And after awhile, it starts to wear a person down to the point that approaching the stove comes with a sigh, because the cook already knows that nothing is going to be good enough.

Right? If it makes you feel any better, we all go there. Plowing through is tough, I know (especially if you kind of put your heart and soul into dinner), but must be done. So today, I bring you our dinner from last night, which my little darling actually ate without complaint. I’m not sure if she actually liked it or she was just tired of being hungry, but she ate it. I’m calling it a success; I liked it, anyway.

This is a great dinner to make ahead and there are several stopping points along the way. This is awesomeness for working parents or busy parents who may not have the full 45 minutes or so all in one shot to make this. If you do, rock on and get ‘er done in one fell swoop. It’s all good.

The inspiration for this was a Cooking Light recipe. That one used ground beef; I’m using whole chicken breasts. It also had one more tortilla layer in there and used commercial taco seasoning, which the rest of us know is mostly salt and pretty well horrendous and expensive. They called for canned broth. Because I started with chicken, I could skip that.  I used a few different methods than they did as well, to further cut calories and to simplify things a bit.

The result is a chicken enchilada dish without the rolling, that bakes in a pie plate. Kids think real food that looks like pie is cool. Who am I to argue?

To make chicken enchilada pie, you need:

1 pound chicken breasts

1 tbsp chili powder

1 tsp ground cumin

1/2 cup chopped onion (I used half a Vidalia)

2 cloves of garlic, minced (I used frozen Dorot garlic–look by the veggies in your grocery freezer)

1 1/2 tbsp flour

1 8-oz can tomato sauce

2 tsp fajita seasoning (I get mine at the Spice Hunter and use it for all sorts of things–it’s salt-free)

1/2 tsp dried oregano

2 tsp chili powder

1 tsp ground cumin

3 whole-wheat or regular flour tortillas

1/2 cup shredded Mexican cheese (cheddar, jack…whatever you like)

Garnishes of your choosing: Guacamole, salsa, olives, onions, jalapenos, sour cream, etc.

Fill a saucepan 2/3 of the way with water. Bring that to a boil. Add in the first amounts of chili powder and cumin, and then carefully drop in your chicken breasts. Poach them until they’re cooked through, about 15-20 minutes. Carefully fish them out (don’t dump the liquid–you need some) and shred them with two forks (do this while they’re hot–it’s easiest). If you’re stopping here, put the chicken in a bowl, cover, and refrigerate, and do the same with one cup of the cooking liquid.

Coat a pan with olive oil, heat it over a medium burner, and cook your onions until they’re soft, about 5 minutes. Add the garlic, give it a stir to incorporate it into the oil, and add the flour, stirring constantly for about two minutes (to get rid of the raw flour taste). After that, stir in the rest of your spices. Stir in the tomato sauce and one cup of the chicken poaching liquid, bring everything to a boil, and let it cook for about two minutes. Turn the heat off.

Scoop out 1/2 cup of the tomato sauce you just made and set it aside. Into the pan with the rest of the sauce, stir your chicken to coat it all–it will not be super wet.

Spray a deep pie dish with olive oil and lay a tortilla in the bottom. Spread half the chicken mixture over the tortilla, Top with another tortilla, and layer the rest of the chicken on top of that. Your last tortilla goes on top. Pour the reserved 1/2 cup of tomato sauce on top of that, sprinkle your cheese over the sauce. If you need to stop here, cover the pie with plastic wrap and pop it in the fridge. Otherwise, keep going.

When you’re ready to finish dinner, heat your oven to 400 degrees. Put your uncovered pie dish on a cookie sheet (just in case it bubbles over), and bake it for about 15-20 minutes, until the cheese is melted and everything is hot. Pull it out of the oven, let it sit for five minutes, cut into wedges (I got eight out of mine), and serve with your garnishes.

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2 Responses to “Chicken Enchilada Pie”

  1. Gayle Haeffner May 2, 2012 at 8:15 am #

    A great idea for Cinco de Mayo. And brilliant because there is no rolling involved.

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